Brown Soup Stock
6 lbs. shin of beef1 sprig marjoram3 quarts cold water2 sprigs
parsley1/2 teaspoon peppercornsCarrot1/2 cup each, cut in dice6
clovesTurnip1/2 bay leafOnion3 sprigs thymeCelery1 tablespoon salt
Wipe beef, and cut the lean meat in inch cubes. Brown one-third of meat
in hot frying-pan in marrow from a marrow-bone. Put remaining two-thirds
with bone and fat in soup kettle, add water, and let stand for thirty
minutes. Place on back of range, add browned meat, and heat gradually to
boiling-point. As scum rises it should be removed. Cover, and cook
slowly six hours, keeping below boiling-point during cooking. Add
vegetables and seasonings, cook one and one-half hours, strain, and cool
as quickly as possible.
Fannie Farmer, 1918
May your Christmas Dreams always be filled with Magic
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«´¨`·.. ¤
Merry Christmas! Happy Hannukah! Joyous
Yule! whatever you celebrate, may you all have a wonderful holiday
season and a happy new year.
Angelique
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